One Pan Roasted Fish & Vegetables | FOOD MATTERS®

Ingredients

• 4 x 120 g (4¼ oz) thick white fish fillets (such as barramundi or cod)
• Juice of 1 lemon
• Celtic sea salt and freshly ground black pepper, to taste
• A few rosemary sprigs
• A few thyme sprigs
• 2 brown onions, cut into wedges (optional)
• 4 garlic cloves
• 2 zucchini (courgettes), thickly sliced lengthways
• 1 small eggplant (aubergine), cut into large dice
• 2 red capsicums (peppers), cut into wedges
• 2 large orange or yellow capsicums (peppers), cut into large wedges
• 1 tbsp extra virgin olive oil
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 tsp ground cumin
• ½ teaspoon chili flakes
• Thin lemon wedges, to serve (optional)